Strawberry Cheesecake Nachos

The warm days of summer beckon for something sweet, fun, and completely delightful. Enter Strawberry Cheesecake Nachos, a dessert that combines the classic flavors of cheesecake with the crispy texture of nachos, making it an irresistible treat. It’s perfect for gatherings, movie nights, or just those moments when a little indulgence is in order. The beauty of this recipe lies not only in its deliciousness but also in its adaptability—it’s sure to become a favorite for both kids and adults alike.

Why you’ll love this dish

Strawberry Cheesecake Nachos stand out for several reasons. First off, they’re incredibly easy to make and require minimal cooking skills, making them accessible for everyone. With fresh, vibrant strawberries mingling with a creamy cheesecake topping, this recipe is a visual and flavorful delight. It’s an excellent choice for spontaneous get-togethers, cozy family brunches, or even special occasions like birthdays and summer barbeques.

“These nachos were a hit at our last family gathering! Everyone loved them, and they disappeared within minutes. I can’t wait to make them again!”

The cooking process explained

To create these Strawberry Cheesecake Nachos, you’ll combine the zesty sweetness of strawberries with a rich and fluffy cheesecake mixture, all atop crispy flour tortilla chips. The process involves quick cooking and no complicated steps, ensuring that you can whip these up in no time. Here’s a brief overview of what to expect:

Sauté strawberries to make a refreshing sauce.
Whip up a cream cheese mixture that’s the epitome of fluffy goodness.
Bake tortillas into crunchy nacho chips that provide the perfect base.

Ready? Let’s jump into the specifics of what you’ll need to gather!

What you’ll need

Ingredients:

1 1/2 cups fresh sliced strawberries
5 tablespoons sugar
4 1/2 tablespoons water, divided
1/2 tablespoon cornstarch
8 oz cream cheese, softened
1/3 cup sugar
1 teaspoon vanilla extract
1/4 cup full-fat sour cream
1/2 cup heavy cream
5 (9-inch) flour tortillas
6 tablespoons melted butter
4 1/2 tablespoons sugar (for the tortillas)
1 1/2 cups graham cracker crumbs
1 1/2 teaspoons ground cinnamon

Feel free to swap in low-fat cream cheese or Greek yogurt if you want to lighten things up a bit.

Step-by-step instructions

Start by throwing your sliced strawberries, 5 tablespoons of sugar, and 1 tablespoon of water into a saucepan. Set the heat to medium and stir occasionally until the mixture begins to bubble. Let it simmer for 10-12 minutes.
While the strawberries are bubbling away, mix the cornstarch with the remaining 3 1/2 tablespoons of water until smooth. Stir this mixture into the strawberry blend and allow it to boil for another couple of minutes until it thickens. Once done, transfer it to a bowl and let it cool.
In a separate bowl, beat the softened cream cheese with a mixer until it’s smooth. Gradually add in 1/3 cup sugar, mixing until fully combined. Toss in the vanilla extract, sour cream, and heavy cream, and whip until all ingredients are fluffy and well incorporated. Chill this mixture in the fridge for 30 minutes—if you have the time.
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
In a small dish, combine the graham cracker crumbs, 4 1/2 tablespoons of sugar, and cinnamon. Brush one side of each tortilla with melted butter, then press it into the crumb mixture. Flip and repeat for full coverage. Using a pizza cutter, slice each tortilla into 8 triangles.
Spread the tortilla triangles on the prepared baking sheets. Bake for about 8-9 minutes, flip them over, and bake for an additional 5-6 minutes until they turn crispy. Allow them to cool.
Once you’ve got your chips, arrange them nicely on a large platter. Use a piping bag or storage bag to squeeze the cheesecake mix over the chips—you’re in control of how much you want to add! Drizzle the cooled strawberry sauce on top, and don’t forget to serve any extra toppings on the side. Enjoy immediately!

Best ways to enjoy it

For a beautiful presentation, stack the nachos in layers or artfully drizzle the strawberry sauce for a striking visual contrast. You might even consider adding a dollop of whipped cream or a sprinkle of chopped nuts for an added crunch. Pair them with a scoop of vanilla ice cream or a refreshing mint tea to complement the flavors.

Storage and reheating tips

Leftover Strawberry Cheesecake Nachos? Here’s how to keep them fresh:

Store the leftover chips and cheesecake filling separately in airtight containers in the refrigerator.
The cheesecake mix can last for about 3 days.
For the chips, you can re-crisp them by placing them in the oven at 350°F for a few minutes to restore their crunchiness.

Make sure to consume the nachos within a couple of days for optimal taste and texture!

Helpful cooking tips

If strawberries aren’t in season, consider using frozen ones, which can offer a similar taste when thawed and cooked down properly.
When mixing the cheesecake ingredients, ensure your cream cheese is at room temperature for a smooth consistency; it’ll make all the difference.
Don’t hesitate to customize the cinnamon graham cracker topping with your favorite spices, or even some cocoa powder for a chocolatey twist.

Creative twists

Feel free to experiment with your Berry Cheesecake Nachos! Why not try different fruits like blueberries or raspberries for a mixed berry version? You could even make a tropical twist with mango slices and coconut cream—endless possibilities await!

FAQs

How long does it take to prepare this recipe?
The total time varies, but you can expect to spend about 40-50 minutes from start to finish. Most of this time is just waiting for things to chill or bake!